Cream cheese makes these muffins special with a softer, lighter texture than other muffins. Strawberries take them over the top to make them the best muffins you'll ever eat.
Alison: That Which Nourishes
Recipe type: Muffins, Bread, Dessert
Cuisine: American
Serves: 12-16 muffins
Grocery List
8 oz. cream cheese
¼ c. butter
1 cup sugar
2 eggs
½ tsp. vanilla
½ c. buttermilk
2 c. flour
1½ tsp. baking powder
½ tsp. soda
¼ tsp. salt
1 c. fresh strawberries
Here's how...
Cream together the cream cheese, butter, and sugar until well blended.
Add in the eggs one at a time incorporating each well.
Blend in the vanilla.
In a separate bowl, mix the flour, baking powder, soda, and salt.
Add the dry mixture to the wet mixture alternating with ½ c. buttermilk.
Use a spoon or spatula to blend from this point to avoid over-mixing. Be gentle with the batter to keep a fluffy texture for the finished product.
Fold in 1 c. of chopped strawberries.
Use cupcake liners or butter a muffin tin well. Sprinkle with cinnamon sugar.
Add batter to the muffin tins basing amount on how many muffins you'd like. (see above)
Sprinkle with sparkling sugar.
Bake in a preheated 350 degree oven for 20 minutes or until a toothpick comes out clean.
Let cool in pan for 10 minutes and then move to a wire rack to finish cooling.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/strawberry-cream-cheese-muffins/